Instructions

Saute the garlic and onion in the oil until soft, about 2-3 minutes. Add cauliflower and mushrooms, saute for another 5 minutes.

Add 4 cups of chicken stock and bring to a boil. Reduce heat to simmer until cauliflower is fork-tender.

Pour the soup into a heat-proof blender, reserving some pieces of the cauliflower and mushroom if you desire some "chunks" in your soup. Blend until smooth, return to pan to reheat and serve. If soup is too thick, add more stock after blending and stir well.